A silent revolution swept through the beverage alcohol industry in the wake of the pandemic. A wave of artisanal innovation brought a flood of new brands, each experimenting with unique flavours and infusions.
Gin made a bold comeback, cocktails evolved, boasting a spectrum of fresh and unexpected combinations. And just as the trend seemed to settle, rum stepped into the spotlight, offering its own twist to the craft movement.
Beneath this explosion of creativity lay a challenge: one that few considered but many struggled with. The process of discovering and sourcing new botanicals, fruits and flavour profiles was both time-consuming and expensive.
Distillers, mixologists and bar owners found themselves investing countless hours in research and procurement, all in pursuit of a unique signature taste.
But what if these flavours – the very essence of artisanal craftsmanship – could be provided as ready-to-mix solutions, eliminating the hassle while retaining authenticity? What if customisation was possible, ensuring a perfect match for individual preferences without the burden of large-scale production?
It was a question waiting to be answered, an opportunity hiding in plain sight. Amid this rapidly shifting landscape, a brand quietly emerged, redefining the way flavours were approached in the beverage industry.
Swa Artisanal Syrups did not originate from a long lineage of beverage makers. Instead, it was born from an unexpected realization – one that took root thousands of miles away. Its founders, Vaishali Mehta and Sumir Mehta, noticed during their sojourn in the US the stark contrast in how fresh ingredients were used. Even the smallest bars there were incorporating real mangoes and fruits into their drinks!
HOME TRUTHS
Back home, the reality was different – one either paid an exorbitant price for natural ingredients or settled for artificial alternatives. The gap was glaring, and it presented an opportunity.
“We realized that fresh, high-quality ingredients shouldn’t be a luxury,” says Vaishali Mehta, Co-founder of Swa. “Our goal was to make natural flavours more accessible without compromising on authenticity.” This soon evolved into a mission to transform the beverage industry in India.
The Bengaluru-based couple invested INR 8 lakh, and what began as a cold-press juicery in 2018 soon evolved into something more sustainable. While health-conscious choices were gaining momentum, Indian consumers leaned toward bold, flavourful beverages over purely nutritional options.
By 2019, Swa Artisanal Syrups shifted its focus, experimenting with shrubs and syrups that retained the integrity of fresh ingredients while offering the convenience that the market desperately needed.
Unlike mass-produced syrups packed with synthetic additives, Swa’s offerings were crafted with care. The process involved vacuum-infused blending, which preserved the purity of flavours while reducing sugar content by 65% compared to mainstream alternatives.
“The key was to develop a process that retains the integrity of real ingredients while ensuring shelf stability,” adds Sumir Mehta, the technical force behind the brand. “Our vacuum-infusion technique preserves natural flavours while reducing sugar content by 65% compared to conventional syrups.”
Every ingredient was carefully selected – litchis from Muzaffarpur, roses from Karnataka, mangoes from Ratnagiri – each chosen for its authenticity and depth.
The turning point came when leading café chains voiced a common frustration. Artificial syrups left an unpleasant aftertaste, yet handling fresh fruit at scale was operationally challenging. Swa had the answer!
Among others, Swa uses (L-R) natural jackfruit, mango, cocoa and sea salt for their varied syrups.
BABY STEPS
From their ready-to-mix range to their “get creative” collection of pure floral and fruit-based syrups, Swa became the bridge between convenience and quality. It now had a collection of distinctive flavours – from Jamun Kala Khatta to Hibiscus Mint Iced Tea – each telling a story of innovation.
Top mixologists and bar consultants have embraced Swa as a game-changer. “Swa has made my life easier when catering to hundreds of people in a busy bar and not wanting to compromise on cocktail quality,” says Karthik Barlife, a leading mixologist. “Their rich, natural flavours are exactly what you look for in your drinks.”
By 2021, major brands like Chai Point, Baskin Robbins, Barbeque Nation, Third Wave and Blue Tokai had embraced its offerings. Today, Swa is present in restaurants, cafés and bars across India, providing a seamless solution in an industry where high staff attrition makes efficiency crucial. Swa has worked with over 500 brands and has doubled its turnover in the last year.
GROWING SMART
But success was never just about scaling up – it was about growing smartly. While many brands relied on aggressive expansion through e-commerce, Swa remained bootstrapped, prioritising solid unit economics. Its core strength lay in business-to-business partnerships, a strategy that allowed them to grow sustainably.
Product evolution was driven by direct industry feedback. What started with simple flavours like passion fruit and hibiscus expanded into an ever-evolving collection of 85 flavours, including bold innovations like guava chili and pineapple with bird’s-eye chili.
Customisation became a cornerstone of Swa’s offerings, with tailored creations for large clients having bulk requirements , ensuring that their artisanal ethos remained scalable.
Operating from a 7,000-square-foot facility in Whitefield, outside Bengaluru, the brand placed a strong emphasis on sustainability and hygiene. Its semi-automatic production line combined modern efficiency with slow-cooking techniques that preserved flavour integrity.
A hot-fill technique further extends shelf life without the need for artificial additives, setting them apart in an industry dominated by synthetic competitors. As demand for natural, label-transparent products grew, the brand positioned itself at the forefront of a shifting industry.
PUSHING BOUNDARIES
With an established presence in major Indian cities and eyes set on international expansion, Swa continues to push boundaries. Each year, it introduces 20 new products, further diversifying its offerings while remaining true to its core values of authenticity and innovation.
Most of its products are packed and priced reasonably: 500-ml food-grade PP bottles retail for INR 600, a 250-ml glass bottle costs INR 300, and 60-ml PET bottles (perfect for sampling or gifting) can be had for INR 80. These are available at www.drinkswa.com and Amazon, ready to be delivered to hospitality. You may contact them directly at info@drinkswa.com; vaishali@drinkswa.com
More than just a brand, Swa has become a community-driven movement, empowering a team where 95% of the production workforce is women. Vaishali and Sumir’s journey is not just about crafting flavours, it’s about reshaping the way beverages are experienced. The revolution may have started quietly, but its impact is undeniable.
